Carrot-Spinach Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 41.9
- Total Fat: 1.1 g
- Cholesterol: 5.0 mg
- Sodium: 831.5 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 1.7 g
- Protein: 1.8 g
View full nutritional breakdown of Carrot-Spinach Soup calories by ingredient
Introduction
Low cal soup, easy on the stomach, great for when you're sick. Low cal soup, easy on the stomach, great for when you're sick.Number of Servings: 4
Ingredients
-
2 CUPS Campbell's Chicken Broth
2 CUPS Water
2 Large Carrots, chopped
2 Celery Stalks, chopped
1 CUP fresh Spinach
2 TBSP fresh Cilantro
1 TBSP Parsley (preferably fresh)
Tips
I like adding different kinds of sea salt (celtic grey, sundried tomato)
You can use this as a starting point and add more ingredients like small pasta, other veg, etc.
Directions
Set the broth and water to boil.
Reduce heat, add carrots and celery
Use kitchen scissors to cut the spinach, in smaller pieces and set aside.
Chop up the cilantro and parsley, add to the pot.
Simmer for 30 minutes, add the spinach and cook on low heat for another 20 minutes.
Add sea salt to taste
Serve
Serving Size: makes approx 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user RELENTLESS87.
Reduce heat, add carrots and celery
Use kitchen scissors to cut the spinach, in smaller pieces and set aside.
Chop up the cilantro and parsley, add to the pot.
Simmer for 30 minutes, add the spinach and cook on low heat for another 20 minutes.
Add sea salt to taste
Serve
Serving Size: makes approx 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user RELENTLESS87.